Avocado and Strawberry “Cream” Pie

Standard

Crust:

  • 1 1/2 cups walnuts (I used presoaked, dehydrated nuts)
  • 3 dates, soaked until soft

1. Place all ingredients in food processor. Pulse until finely ground and well blended.

2. Pat into 9″ pie plate. Set aside.

Filling:

  • 3 avocados
  • 1 cup cashews, soaked overnight, rinsed and drained
  • flesh from one thai coconut (about 1 cup)
  • 1/4 cup coconut oil
  • 1/2 cup agave nectar or liquid sweetener of choice

1. Place all ingredients in food processor, process until smooth.

2. Smooth into crust.

3. Refrigerate for at least 3 hours.

Topping:

  • 1 1/2 cups cashews, soaked at least 6 hours, drained and rinsed.
  • 1 cup filtered water
  • 2/3 cup coconut oil, melted
  • 2 tablespoons raw agave or liquid sweetener of choice
  • 2 cups sliced strawberries

1. Combine all ingredients in high speed blender. Blend until smooth. Refrigerate until set (this can take several hours).

3. Stir in sliced strawberries.

Ganache:

  • 1/4 cup raw agave nectar
  • 2 tablespoons coconut oil, melted
  • 1/4 cup cacao
1. Whisk all ingredients together until smooth and glossy.
 
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